We will be allowing Teams to set up on the evening of Friday March 31st, the night before the Sausagefest. Please make sure to check in with someone from the Schulenburg Chamber before you begin set up. 

 

Remember that there is a showmanship competition based on your booth.  The judges will do a walk through at 1:30 to judge.

 

 

 

 

​1.   Judging is to be held at Momma's at Sengelmann, across North Main Street from the cooking area.

2.   The competition uses a blind judging system based on a duplicate numbered ticket.

      a.    One half of the duplicate ticket will be secured by tape to the top of  the turn-in container.

      b.   The second ticket will need to be torn off and kept by the contestant.

      c.    Winners of the contests for pickles, sauerkraut, and wine will be announced at 2:15; Winners of all the sausage-related contests will be announced at 7:00 pm; and claimed with the duplicate ticket.

3.   Any container that appears to have been deliberately marked or altered will be referred to the Sausagefest committee who will rule on disqualification.  No garnishments are allowed to be put in the container.

4.   All entries will be scored on a scale of 1 to 10 with 10 being the best.

5.   The Sausagefest Committee may disqualify any entry deemed inedible or unsafe to eat. All meat processed on site must be kept on ice and in sanitary containers. Processing equipment must be kept clean.

6.   No electricity or water will be provided.

7.    No glass containers will be allowed on the festival grounds.  No cook-off team may give away alcohol.

 

 

 

Categories:

 

Wine

 

1.   Entries require one unopened 750 ml bottle (standard wine bottle) of homemade wine.  Bottles will not be returned.

2.   Turn-in time is 12:30 p.m.

 

Pickles

 

1.   Entries require a sealed one-quart jar of homemade pickles, any style.  Containers will not be returned.

2.   Turn-in time is 12:30 p.m.

 

Sauerkraut

 

1.   Entries require a sealed one-quart jar of homemade sauerkraut.  Containers will not be returned.

2.   Turn-in time is 12:30 p.m.

 

Klobasniky

 

1.   Entries require a half-dozen pre-cut klobasniky in the provided container.  No garnishments are to be put in the containers.

2.   Turn-in time is 1 p.m.

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Sausage-based Concoctions

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1.   A standard hinged-lid take-home container will be provided for turn-in.

2.   Entries must include sausage. Examples include gumbo, jambalaya, pizza, tacos, sandwiches, etc. Be original!

3.   All samples must be served in a 2 ounce container (Container will be provided)

4.   Turn-in time is 2 p.m.

 

Smoked Sausage

 

1.   A standard hinged-lid take-home container will be provided for turn-in.

2.   All entries must include at least 50% pork. The remainder may be other meats, such as beef or venison.

3.   Entries must include at least 20 bite-sized pieces of sausage.

4.   Sausage may be prepared and smoked off-site and reheated prior to turn-in.

5.   Turn-in time is 3 p.m.

 

Everything But the Oink!

 

1.   A standard hinged-lid take-home container will be provided for turn-in.

2.   Sausage entries may be made from the meat or organs of any animal – head sausage, boudain, chicken, duck, goose, rabbit, lamb, goat, etc. Surprise us!

3.   Entries must include at least 20 bite-size pieces of sausage.

4.   Sausage may be prepared off-site and reheated prior to turn-in.

5.   Turn-in time is 4 p.m.

 

Dry Sausage

 

1.   A standard hinged lid take-home container will be provided for turn-in.

2.   All entries must include at least 50% pork. The remainder may be other meats, such as beef or venison.

3.   Entries must include at least 20 bite-size pieces of sausage.

4.   Sausage may be prepared and smoked off-site and reheated prior to turn-in.

5.   Turn-in time is 4 p.m.

 

Fresh Sausage

 

1.   A standard hinged lid take-home container will be provided for turn-in.

2.   All entries must include at least 50% pork. The remainder may be other meats, such as beef or venison.

3.   Entries must include at least 20 bite-size pieces of sausage.

4.   Sausage must be prepared on-site.

5.   Turn-in time is 5 p.m.